frozen chicken, cream cheese chicken II

Back in April, I posted one of our family’s favorite recipes, “Cream Cheese Chicken..” (The original post has a printable version of the recipe in PDF.)

Yesterday, we made a little change and it turned out pretty good, so I thought I’d share.

First, I doubled the recipe except for the chicken and the cream cheese (I have a large crockpot). But this time, we rolled everything up in flour tortillas and made burritos! Next time I either need to use less salsa or maybe just take the lid off and let the mixture stand a little to thicken up, the burritos were a little too runny. But they were GOOD.

It does take an extra few minutes to roll burritos after everything is cooked, but it’s still only 5 minutes to prepare on the front end!

Do you like it would work with low fat or fat free cream cheese? I’d like to try it, but couldn’t had the fat in the original recipe.

Tina – We ALWAYS use low fat. I’ll try it next time with no fat, but I think it will work because the cream cheese is mostly serving as a thickening agent. I actually pull my serving before adding the cream cheese sometimes and still love it! It’s thicker when I don’t double the corn, beans and salsa. (by JSM)